Pork, Sage & Hazelnuts

Pork, Sage & Hazelnuts

Rating
4.00rating out of 5

(446 reviews from our customers)

Prep Time

35 min

Cuisine

British

Use within

5-6 days

This pork dish features pan-fried pork steaks, golden potatoes and apple, all tumbled together with fragrant sage, toasted hazelnuts and garlic. A casual format for these traditional flavours.

Prep Time

35 min

Cuisine

British

Use within

5-6 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
apple (granny-smith)
1 apple
garlic-clove
2 garlic cloves
Leek
2 leeks
pork-loin-steaks
2 pork loin steaks
fresh-sage
10g fresh sage
Waxy potatoes re-sized
300g waxy potatoes
Hazelnuts
1 hazelnuts †
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • apple
  • garlic clove
  • leek
  • British pork loin steaks
  • sage
  • New potatoes
  • hazelnuts<span class="strong">†</span>
Typical Values per 100g per serving
Energy 439 kJ
105 kcal
2380 kJ
570 kcal
Fat
of which saturates
4.8 g
1.1 g
25.9 g
6.2 g
Carbohydrate
of which sugars
8 g
3 g
43.2 g
16.4 g
Fibre 0 g 0 g
Protein 7.9 g 42.6 g
Salt 0.06 g 0.31 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
apple
garlic clove
leek
British pork loin steaks
sage
New potatoes
hazelnuts
Hazelnut (100%).
Allergens
  • Allergens highlighted by † (nuts)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Pork, Sage & Hazelnuts

Boil a full kettle

Cut the potatoes into 2cm wedges lengthways, keeping the skins on

2 Pork, Sage & Hazelnuts

Add the potatoes and salt (optional) to a large pot with a lid, cover with boiled water by 5cm and bring back to the boil, covered, on a high heat

Boil for 10-15 min or until you can pierce the potatoes easily with a fork

3 Pork, Sage & Hazelnuts

Meanwhile, quarter the apple(s) skin on, discard the inner core(s) and chop into small cubes

Halve the leeks, wash any grit from between the leaves and slice finely widthways, discarding the root and tough ends

Chop the sage finely, including the stalks

Peel and grate (or finely chop) the garlic

4 Pork, Sage & Hazelnuts

Add the hazelnuts to a dry wide-based pan (preferably non-stick) over a low heat and cook for 2-3 min until toasted

Once toasted, transfer them to a bowl and bash with a rolling pin (use a pestle and mortar if you have one) into a coarse rubble, reserving the pan for the next step

5 Pork, Sage & Hazelnuts

Pat the pork steaks dry with kitchen towel and rub them all over with a little vegetable oil

Return the pan to a medium-high heat

When hot, add the steaks and cook for approx. 3 min on each side or until golden

Once cooked, transfer them to a plate, cover with a teatowel and rest until serving

6 Pork, Sage & Hazelnuts

Meanwhile, add the apple and leek to the potatoes and boil for a further 1 min

After the 1 min, drain the  well  and add them to the pork pan on a high heat with the chopped sage, garlic, hazelnut rubble and a knob of butter

Cook for a further 3 min until the potatoes are starting to turn golden

7 Pork, Sage & Hazelnuts

Slice the pork finely with a sharp knife

Pour the rested pork steak juices into the potato pan and season generously with salt and pepper

8

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Serve the lot tumbled on your plates

Top with the sliced pork

Enjoy!

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